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by Jill's Home Remedies

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How To Make Bone Broth

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Homemade bone broth is one of the best things you can do for your gut.  If you make it correctly, it will be filled with vitamins and minerals that are essential for good health.  It also contains collagen that strengthens the gut wall.  Gelatin is a substance derived from the collagen inside animals bones. 
Speaking of gelatin, in the book Nourishing Traditions, Sally Fallon writes:

Gelatin acts first and foremost as an aid to digestion and has been used successfully in the treatment of many intestinal disorders, including hyperacidity, colitis and Crohn’s disease. Although gelatin is by no means a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, allowing the body to more fully utilize the complete proteins that are taken in. Thus, gelatin-rich broths are a must for those who cannot afford large amounts of meat in their diets. Gelatin also seems to be of use in the treatment of many chronic disorders, including anemia and other diseases of the blood, diabetes, muscular dystrophy and even cancer.

Place bones in a crockpot (or you can do this on a stove – I prefer a crockpot when cooking for a long time).  You can use chicken, beef, lamb, venison or fish bones.  If possible, use a combination of neck, spine, leg, knuckle, feet, hoofs, or antlers.  This time I used fresh, wild deer bones (thanks to my dad – an avid hunter), and I also threw in some chicken bones. These bones are sterilized while cooking, so use bones from plate leftovers too!

Cover the bones with water

Add a good splash of raw apple cider vinegar (about 2 TBS)  The vinegar will help draw lots of nutrients out of the bones, so it’s important to add it.  My favorite vinegar is Braggs.
 Let the bones sit in the water/vinegar mixture for about an hour so the vinegar can do some drawing work before you turn the heat on.
Now, the bones are not supposed to be sticking above the crockpot because you have to use a tight-fitting lid while it cooks. So…
 
…I tried breaking the bones with a hammer to make them fit better, but it just wouldn’t work! 🙂

So instead I covered the lid with a very heavy cast-iron griddle, and it worked great to keep the lid tight-fitting. 🙂 Simmer very low on stove or keep on low in the crockpot for 12-72 hours. 
 

Strain the broth and keep any meat bits for soup.  When using the broth, include some of the fat that rises to the top when it’s cooled.  You can freeze or can this broth.  I prefer canning, but am so busy in my life right now that I did the very quick freezing method.  I use this broth by breaking off pieces and adding to soups and stews for added nutrition, or warm some up and add garlic powder, salt and pepper to sip when sick or for just anytime.  This broth is one of the healthiest things to add to your regular diet!!

 And lastly – Body Ecology says:

“Bone broth is rich in minerals to strengthen the immune system and support healthy digestion. Bone broth also contains collagen to strengthen tendons, joints, ligaments, bone, and skin.
The collagen in bone broth will help heal the lining of the gut to relieve heartburn, GERD, and other types of intestinal inflammation. On top of that, collagen will support healthy skin to make it supple and strong to reduce the appearance of cellulite.
You can make bone broth at home and even use it in your next fast to give your body ample nourishment. The glycine in bone broth will detoxify the body of harmful chemicals, improve sleep, and boost memory and performance.”

 Making homemade bone broth is very simple.  All you need is bones and some apple cider vinegar.  You can also throw in onions, carrots, celery and parsley for flavor and added nutrients.


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Comments

  1. Little Natural Cottage says

    Thanks for sharing this, Jill! I definitely need to give this a try. Most of our family has chronic digestive trouble. I’m on a quest to help our poor little guts to heal!

    Always happy to have you link-up at Natural Living. 🙂

    Reply

  3. JES says

    Another great post! We eat little meat so this appeals to me for the reasons you mentioned above about the “protein sparer”. I do a lot of broths already but didn’t know about the apple cider vinegar. Great tip! Thanks so much for sharing!

    Reply

  5. montana mama says

    I wish I would’ve seen this post yesterday, I just made chicken broth with the bones leftover but never knew about adding in the ACV. Next time 🙂
    annie @ montanasolarcreations

    Reply

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DISCLAIMER: I am not a medical professional. All information on this website is for educational purposes only. The information has not been evaluated by the FDA and is not intended to diagnose, treat, cure, or prevent disease. DISCLOSURE: A post may contain affiliate links. In order for me to support this website, my research, and blogging activities, I occasionally may receive monetary compensation for my endorsement and/or links to products or services. However, I only recommend products or services I trust at no extra cost to you.